925 Anguille au Vin Blanc et Paprika

Eel with White Wine and Paprika

Method

Cut medium-sized eels into sections 8 cm (3 in) long and cook them as for Matelote au Vin Blanc with the addition of a little paprika.

Allow to cool in the cooking liquor, remove the pieces, discard the skin and detach the fillets along the length. Arrange these fillets in a ravier and cover with the cooking liquor which has been skimmed of fat and lightly thickened. Allow to set in a cool place.

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